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Easy Rooibos Cheesecake Ice-Cream
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4
4 Serves/Makes
 Cooking Time:  Prep Only

Ingredients

90 ml redespresso® Rooibos espresso  , use 3 red espresso® pods or prepare with ground red espresso®
125 ml icing sugar
5 ml cinnamon
230 ml LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
250 ml fresh cream , whipped

Method

1. Mix the Rooibos espresso, icing sugar and cinnamon together. Leave to cool.

2. Mix with the cream cheese until smooth. Fold the cream into the cream cheese mixture.

3. Spoon into a container suitable for freezing. Freeze until firm (about 4 – 6 hours).

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